Apple Coffee Cake with Cinnamon Crumb Topping

One of my favorite recipes my mom made growing up was the coffee cake recipe from the Bisquick box. It was so fluffy and delicious, and always a staple for breakfast when my family got together. And while I’ll always have a soft spot for that classic coffee cake, there’s something about adding tender, cinnamon-sugar apples that makes an already delicious thing even better.

Now I’m not sure how eating zhuzhed-up boxed coffee cake turned me into a little coffee cake snob, but here we are. I have quite a few opinions on coffee cake, but number one has to be that the best part of any coffee cake is the crumb topping. I mean, don’t get me wrong, I love a good cake, but if the ratio of crumb topping to cake isn’t borderline 50-50, it’s not getting a stamp of approval from me.

So this Apple Coffee Cake delivers on all fronts. We’re talking a soft, buttery cake made extra moist with Greek yogurt and applesauce, a layer of real apples tossed in cinnamon and brown sugar that soften and caramelize as they bake, and a thick blanket of buttery cinnamon crumb topping. Every bite has a little bit of everything, and it’s truly so addicting.

It’s one of those recipes that makes your entire kitchen smell like fall, and suddenly all you want to do is throw on a cozy sweater, make yourself a cup of coffee, and eat a big ol’ slice while it’s still warm. Whether you’re making it for a weekend brunch, a holiday morning, or simply because you have a few apples sitting on your counter, this is the kind of cake that makes any morning feel a little more special.

Apple Coffee Cake Lore

Before we get into the recipe, I think you deserve to know what it took to get here. Because this seemingly innocent apple coffee cake has quite the history. I started testing this recipe over a year ago… And when I say over a year, I mean approximately 8 rounds of recipe testing, a whole lot of butter and flour, and more apples than I’d care to count.

The funny thing is, I knew exactly what I wanted from the very beginning. A soft, tender, buttery cake base, a borderline unreasonable ratio of cinnamon crumb topping to cake (because obviously), and plenty of apple flavor. But not just apple flavor. I wanted actual chunks of apple that would soften and caramelize into the cake as it baked. Basically, I had a very specific vision, and apparently that vision was going to require every ounce of my patience.

I started testing this recipe last fall, playing around with just about every variable I could think of. Butter-based cakes versus oil-based cakes, different crumb topping ratios, more applesauce, apple butter, you name it. The problem? Every time I thought I was getting closer, something else would go wrong. Too much moisture from the applesauce or apple butter resulted in cakes that were dense, sometimes even gummy. The oil-based versions leaned more toward an apple bread or traditional apple cake, rather than the soft, buttery coffee cake I had in mind. And don’t even get me started on getting the right crumb-to-cake ratio.

After five failed attempts, I threw in the towel. It was the end of the year, and despite all the testing, I still felt like I was nowhere near the cake I had envisioned. So I shelved the recipe and moved on. Fast forward to late summer of this year, and I decided it was time for a rematch. I started with some inspiration from Smitten Kitchen’s big apple crumb cake, which served as a jumping-off point for my initial tests.

One of my New Year’s resolutions in 2025 was to become a better baker, and somewhere between all the other cakes, cookies, breads, and baking experiments, I actually had. I had a much better understanding of how ingredients interact, what makes a cake tender versus dense, and how small adjustments can completely change the final result. So I went back to the drawing board, armed with a little more knowledge and a whole lot of determination.

And FINALLY, we got there.

A few more rounds of testing and tweaking later, I had the coffee cake I’d been chasing for over a year. A soft, buttery cake that’s made extra tender with Greek yogurt and just enough applesauce, a layer of cinnamon-sugar apples that soften beautifully as they bake, and a thick blanket of buttery cinnamon crumb topping. The kind with those big, bakery-style clusters that you definitely pick off the top when no one’s looking.

So now, after many apples and tears were shed, and one very humbling baking journey, I’m SO excited to finally share this one with you.

Why You’ll Love This Recipe

• That crumb topping. A thick layer of buttery, cinnamon-spiced crumbs with plenty of those big, bakery-style clusters. Because the crumb topping is arguably the best part of any coffee cake, and we’re not skimping on it around here.
• Extra moist and tender. A combination of Greek yogurt (or sour cream) and applesauce gives the cake a soft, tender crumb without making it overly heavy.
• Apples in every bite. Fresh apples get tossed with brown sugar and cinnamon before being layered over the cake batter, creating little pockets of tender, warmly spiced apples. We bake this cake at a lower temperature, which allows the apples to get soft and caramelized.
• The perfect balance of textures. Soft cake, juicy apples, and a buttery, slightly crisp crumb topping. It’s a match made in heaven.
• Perfect for fall entertaining. Whether it’s a cozy weekend breakfast, Thanksgiving morning, or a holiday brunch, this cake is an easy crowd-pleaser that can be made ahead of time.

Ingredient Breakdown

This coffee cake has three components: the cinnamon apples, the crumb topping, and the cake itself. Don’t let that intimidate you! Each component comes together with simple pantry staples, and you don’t need any fancy equipment.

For the Cinnamon Apples

• Apples: I recommend Honeycrisp or Pink Lady apples for this recipe. Both have a great balance of sweetness and tartness and hold their shape nicely when baked. You’ll need about 2 medium or 3 small apples, approximately 300–350g once cored and chopped. Don’t stress about peeling them either, you don’t need to!
• Dark Brown Sugar: Adds a rich, caramel-like sweetness to the apples that pairs beautifully with the cinnamon.
• Cinnamon: Because what’s an apple dessert without a generous dose of cinnamon?

For the Cinnamon Crumb Topping

• All-Purpose Flour: Gives the crumb topping its structure and helps create those delicious, buttery clusters.
• Brown Sugar & Granulated Sugar: I like using a combination of both. Brown sugar brings moisture and a deeper, caramel-like flavor, while granulated sugar adds sweetness and helps create that classic crumbly texture.
• Cinnamon & Pumpkin Pie Spice: Cinnamon is a must, while a little pumpkin pie spice is optional for an extra layer of warm fall flavor.
• Salted Butter: Melted butter brings everything together into buttery crumbs. I love using salted butter here because that little bit of salt balances the sweetness.

For the Coffee Cake Base

• Salted Butter: The base of our cake, providing richness and flavor. Make sure it’s softened to room temperature so it creams properly with the sugars.
• Granulated Sugar & Light Brown Sugar: Using both gives the cake the best of both worlds: sweetness, moisture, and a subtle caramel flavor.
• Egg: Helps bind everything together and gives the cake structure.
• Greek Yogurt or Sour Cream: One of my favorite ingredients for a tender, moist cake, and a signature addition to a coffee cake! The acidity and richness help create a soft crumb. Make sure you’re using full-fat for the best results.
• Unsweetened Applesauce: Adds an extra boost of moisture and a subtle apple flavor without making the cake overly sweet.
• Vanilla Extract: A full tablespoon might sound like a lot, but trust me. It adds so much warmth and flavor to the cake.
• All-Purpose Flour: Provides the structure for the cake. For the most accurate results, I recommend weighing your flour with a kitchen scale.
• Baking Powder: Gives the cake its lift and helps keep it from becoming too dense.
• Kosher Salt: Balances the sweetness and brings out all those delicious buttery, cinnamon flavors.

Tips & Tricks

• Room temperature ingredients are key. Before you start, make sure your butter, egg, Greek yogurt (or sour cream), and applesauce are all at room temperature. This helps everything incorporate smoothly and creates a more even, tender crumb.
• Don’t overmix your cake batter. Once the flour goes in, mix just until no dry streaks remain. Overmixing can develop too much gluten, resulting in a tougher, denser cake.
• Use the right apples. Just like with pie, choosing the right apples in this is key. Honeycrisp and Pink Lady are my favorites here because they’re naturally sweet with a little tartness and soften just enough during baking (I find granny smith stay a bit too firm for my liking). Avoid softer varieties that can turn mushy.
• Don’t skimp on the crumb topping! This recipe makes a generous amount, and that’s very intentional. Make sure you’re distributing it evenly over the apples so every bite gets some of that buttery goodness.
• Create those BIG crumb clusters. Mixing the crumb topping with a fork will help you get some small clumps and some larger clumps, which is key for a bakery-style crumb topping.
• Use an 8×8-inch pan. This recipe is designed for an 8×8-inch square baking pan, which gives you a nice, thick layer of cake, apples, and crumb topping. If you want to make this in a 9×13″ pan, I recommend doing x1.5 of the recipe and checking for doneness around the 55-65 minute mark.
• Check for doneness in the center. With the layer of apples and generous crumb topping, this cake takes a little longer to bake. Insert a toothpick all the way into the cake layer to check for doneness. It should come out clean or with a few moist crumbs, but no wet batter.
• Let it cool before slicing. I know it’s tempting to dig right in, but letting the cake cool for at least 20–30 minutes will help everything set and make slicing much easier.

Serving Suggestions

Personally, I think this apple coffee cake is best served slightly warm with a hot cup of coffee (this is where it gets its name after all!). There’s really nothing more I want to do on a chilly morning than sip on a warm cup of coffee with a big serving of this coffee cake.

It’s also perfect for a weekend brunch spread alongside eggs, bacon, and fresh fruit. Or serve it as an afternoon treat with a chai latte or cup of tea.

More Baking Recipes

If you’re looking for more weekend morning baking recipes, here’s a few I think you’ll like:

• Brown Butter Banana Bread
• Brown Butter Dutch Apple Pie
• Cranberry Orange Muffins
• Cinnamon Roll Cookies

Print

Storing & Reheating

Room Temperature: Store the coffee cake loosely covered at room temperature for up to 3 days. For best results, keep it in an airtight container once completely cooled to prevent it from drying out.

Refrigerator: Store tightly wrapped or in an airtight container in the refrigerator for up to 1 week.

Reheating: While this cake is delicious at room temperature, I love warming it up before serving. Microwave individual slices for 15–20 seconds, or pop them in a 300°F oven for a few minutes until warmed through. The oven is especially great if you want to bring a little crispness back to the crumb topping.

FAQs

What are the best apples for apple coffee cake?

Honeycrisp and Pink Lady are my top choices! Both have a nice balance of sweetness and tartness, and they hold their shape well when baked. Granny Smith apples are another great option if you prefer a more tart apple flavor.

Can I use sour cream instead of Greek yogurt?

Absolutely! Full-fat sour cream and full-fat Greek yogurt are interchangeable in this recipe. Both add moisture, richness, and a little tang that helps balance the sweetness of the cake. I just like opting for Greek yogurt as I always have it on hand.

Can I make this apple coffee cake ahead of time?

Yes! This is a great make-ahead recipe for brunches and holiday mornings. You can bake it the day before, let it cool completely, and store it covered at room temperature. Warm it up slightly before serving for that fresh-from-the-oven feel.

Why is my coffee cake taking so long to bake?

This is a fairly thick coffee cake thanks to the 8×8-inch pan, layer of fresh apples, and generous crumb topping. It also bakes at a lower temperature of 325°F, which helps the center cook through without overbrowning the outside. Plan for approximately 65–75 minutes, but always rely on the toothpick test rather than the clock alone, as each oven is different.

Can I use a different size baking pan?

I recommend sticking with an 8×8-inch square pan for the best results, since that’s what this recipe was developed for, but you can make this in a 9×13″ by scaling the recipe up by x1.5 and checking for doneness around 60 minutes.

Does coffee cake actually have coffee in it?

Nope! Despite the name, traditional American coffee cake typically doesn’t contain any coffee. It’s called coffee cake because it’s meant to be enjoyed alongside a cup of coffee.